3 February 2009

Tindora – Dry Prawns Stir fry/ Mezhukkupuratty

How to make Tindora Fry with Dry prawns

I extend my courtesy to my friend Mrs. Ruby Philip for this recipe. I have made the same with little variation. Please make sure the dry prawns must be of good quality one unless the prawns will spoil the entire dish.)


1) Tindora /Kovakka - 200 gms
2) Dry prawns – 1 packet ( as required)
3) Shallots – handful ( chopped)
4) Green chilly – 2 nos.
5) Turmeric Powder – 2 pinch
6) Chilly powder – 2 teaspoon
7) Kudam Puzhi – 1-2 pods (Optional)
8) Coconut pieces – ½ cup
9) Salt – to taste
10) Curry leaves
11) Oil – 2-3 table spoon.
12) Garam Masala powder – 1 ½ teaspoon.
13) Crushed pepper – ½ teaspoon


Wash and clean the dry prawns with little lime juice, then again clean it with plenty of water strain the water and keep aside. Cut the kovakka in to thin round shapes or slice it in any other shapes. Mix the ingredients 1-9 using your hands then transfer the kovakka mix to a non stick pan with out adding any water then cook on a very low heat ( put a tight lid on the pan) for 5-8 minutes or till the kovakka’s are cooked well.

Open the lid cooks again 1-2 minutes on medium heat till all the water evaporates. Then add enough oil, garam masala, crushed pepper & curry leaves and stir fry until it turns to a light golden brown.

1 comment:

  1. Hi Sherly, Thanks for trying out my recipe. Let me add a few comments - adding a lil' more puli to this gives it a good flavour. This dish requires equal tastes of puli & salt. As you said, that it was smelling horrible,adding 1-2 more pulis will suppress the smell & the tindoras can be stir fried a lil more... thats all... other wise its a very good combination with rice !!! Keep up the spirit...